Altitude:
270m s.l.m.
Type of soil:
Calcareous, medium-textured and clayey.
Planting density:
4500 plants/hectare.
Training system:
Traditional Guyot.
Yield per hectare:
7 tons.
Harvest:
It is carried out manually, in small perforated boxes, between the end of September and the first ten days of October.
Vinification:
Maceration and fermentation lasts an average of 10 days, at a controlled temperature of 28 ºC. After malolactic fermentation the wine is aged for a few months in a steel tank and is put on the market in the spring following that of the thousandth of production.
